Welcome to the 17th share of the Pitchfork & Crow Summer CSA!  Here’s what’s in the share this week:

• Cauliflower
  
• Broccoli
• Sweet Onions and Torpedo Onions
  
• German Butterball Potatoes
• Cucumbers – some slicers but mostly Salt & Pepper picklers
  
• Mixed Summer Squash – choose from Dark Star zucchini and yellow pattypan summer squash
  
• Mixed Eggplant
• Sweet Corn
  
• Basil – Oops, the basil didn’t make it into the photo this week!
  
• Mixed Sweet Peppers
  
• Tomatoes – Cherries and a Slicer
• Italian Prune Plums
  

First off, many thanks to everyone who signed up for the Winter CSA.  It’s full-up for the upcoming season and I appreciate being able to focus on making sure we’ll have vegetables come December rather than looking for new CSA members.  This past week I brought in the dry beans and some of the dry corn, both of which will certainly make an appearance in Winter shares.  Shoot me an email if you missed the sign-up and want to be put on the waiting list.

Second, don’t forget to mark your calendar for the upcoming farm visit on Saturday October 6th from 2-5pm.  More details to come next week, but there will be pumpkins, cider making, and hopefully tractor rides!

Third, hasn’t this fall weather been gorgeous?!  The autumnal equinox on Saturday marked the beginning of fall officially, and just in time.  It’s felt very fallish here on the farm for several weeks now.  That said I may be running out of luck with dry days at the Salem pick-up.  If you pick-up in Salem and are available to help set up market canopies around 3:30pm in the coming weeks please let me know.  I’d love to avoid the struggle of setting them up along and give everyone some shelter once the rain sets in for real.  It’s bound to happen sooner or later.

More of the same on the farm in the week ahead.  Some of the last transplanting of season is on deck, as well as bringing the last of the potatoes and dry corn.  Of course there is always weeding to catch up on and this week’s sunny forecast means I need to get back to an irrigation schedule.  The seasonal work is slowly shifting but we’ll be enjoying summery crops for a while yet.

Enjoy the vegetables!

Your farmers,
Carri Heisler and Jeff Bramlett

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Here are a few recipes to get you inspired:

Cauliflower Salad with Olives and Bread Crumbs

4 tablespoons olive oil, plus more as needed
1 tablespoon chopped garlic
1 1/2 cups bread crumbs, preferably fresh
Salt and pepper
1/2 cup cup chopped fresh parsley
1 large cauliflower (1 1/2-2 pounds), cut into bite-sized florets
1 small red onion, halved and thinly sliced
1/2 cup chopped pitted black olives
2 tablespoons red wine vinegar

1. Put 2 tablespoons of the oil in a large skillet over medium heat. When it’s hot, add the garlic and cook, stirring frequently, until it becomes fragrant, about 1 minute. Add the bread crumbs and cook, stirring occasionally, until they’re toasted, 3 to 5 minutes. Sprinkle with salt and pepper, stir in the parsley, and transfer the mixture to a small bowl.

2. Wipe out the skillet, return it to medium-high heat, and add the remaining oil. When it’s hot, add the cauliflower, sprinkle with salt, add 1 cup water, and quickly cover the pan. Cook, shaking occasionally, until you can barely pierce a floret with a sharp knife, 5 to 10 minutes. Remove the cover, scatter the onion over all, and cook, undisturbed, until the water evaporates and the cauliflower starts to brown, 5 to 10 minutes. Stir once or twice and transfer the vegetables to a large bowl. Let sit for a few minutes to cool. .

3. Add the olives, vinegar, and about 1/2 cup of the crumbs. Toss, taste, and adjust the seasoning, adding more olive oil if you’d like. Toss again and serve, passing the remaining crumbs at the table.

From MarkBittman.com via How to Cook Everything Vegetarian, https://www.markbittman.com/recipes-1/2018/8/1/dylelke0zgm8awbqiwyhvjzflt25od-4s9ds-zbz7s

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Grilled Bread with Eggplant & Basil

1. • 8 tablespoons olive oil, divided
   • 2 garlic cloves, thinly sliced
   • 1 teaspoon fresh marjoram or oregano leaves
   • 1/4 teaspoon crushed red pepper flakes
   • 1 large eggplant (about 1 pound), cut into 3/4″ pieces
   • Kosher salt, freshly ground pepper
   • 1 tablespoon fresh lemon juice
   • 8 3/4″-thick slices country-style bread
   • 1/2 cup torn fresh basil leaves
   • 1 ounce Parmesan, shaved

Heat 4 tablespoons oil in a large skillet over medium heat. Add garlic, marjoram, and red pepper flakes and cook, stirring often, until garlic is softened but not browned, about 2 minutes.

Add eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8–10 minutes. Add 1/2 cup water; season with salt and pepper. Cook, tossing occasionally, until eggplant is very soft, 10–15 minutes. Let cool slightly; mix in lemon juice. Season with salt, pepper, and more lemon juice, if desired.

Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.

Spoon eggplant mixture on toast and top with basil and Parmesan; cut toast in half.

From Epicurious.com via Bon Appétit by Mona Talbott, https://www.epicurious.com/recipes/food/views/grilled-bread-with-eggplant-basil-51241960

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Southwestern Corn and Potato Soup

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 fresh jalapeño, seeded and finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 lb large yellow-fleshed potatoes such as Yukon Gold (about 2)
• 3 1/4 cups reduced-sodium chicken broth (26 fl oz)
• 1 cup water
• 1 (10-oz) package frozen corn (not thawed)
• 3 tablespoons fresh lime juice
• 1/4 cup finely chopped fresh cilantro
• Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges

Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.

Meanwhile, peel potatoes and cut into 1-inch pieces.

Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.

Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.

Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.

Stir in lime juice, cilantro, and salt to taste.

From Epicurious.com via Gourmet, https://www.epicurious.com/recipes/food/views/southwestern-corn-and-potato-soup-234264

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